Ingredients:

500 g white wheat flour

300 ml lukewarm water

2 tsp salt

20 g yeast

1/2 tsp sugar

1 egg (beaten egg to coat the flat bread)

a pinch of whole caraway seeds

a pinch of coarse-grain salt

Preparation

Make a bread mixture from flour, water and yeast.  Let rise and then put it on an oiled surface to stretch into a circle with a diameter of 30cm, press until it is 1 or 2cm thick reducing thickness towards the edge. Make 7 straight cuttings on the dough, coat it with the beaten egg, sprinkle with caraway and a pinch of coarse-grain sea salt. Bake for 20 to 25 minutes at 200°C–220°C.

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